The Production of Mannitol by Fermentation

Soetaert, Wim; Vanhooren, Petra; Vandamme, Erick

doi:10.1007/978-1-59259-261-6_21

Cited by 55 publications

(45 citation statements)

References 16 publications

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“…Moreover, separation of mannitol and sorbitol is rather difficult. The enzymatic process requires the use of redox co-factors [1,3], which, in general, renders it unattractive. Because of these problems, mannitol production by microbial route has become attractive, even at the industrial scale.…”

Section: Introductionmentioning

confidence: 99%

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Mannitol production by lactic acid bacteria grown in supplemented carob syrup

Carvalheiro

Moniz

Duarte

et al. 2010

J Ind Microbiol Biotechnol

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Detailed kinetic and physiological characterisation of eight mannitol-producing lactic acid bacteria, Leuconostoc citreum ATCC 49370, L. mesenteroides subsp. cremoris ATCC19254, L. mesenteroides subsp. dextranicum ATCC 19255, L. ficulneum NRRL B-23447, L. fructosum NRRL B-2041, L. lactis ATCC 19256, Lactobacillus intermedius NRRL 3692 and Lb. reuteri DSM 20016, was performed using a carob-based culture medium, to evaluate their different metabolic capabilities. Cultures were thoroughly followed for 30 h to evaluate consumption of sugars, as well as production of biomass and metabolites. All strains produced mannitol at high yields (>0.70 g mannitol/g fructose) and volumetric productivities (>1.31 g/l h), and consumed fructose and glucose simultaneously, but fructose assimilation rate was always higher. The results obtained enable the studied strains to be divided mainly into two groups: one for which glucose assimilation rates were below 0.78 g/l h (strains ATCC 49370, ATCC 19256 and ATCC 19254) and the other for which they ranged between 1.41 and 1.89 g/l h (strains NRRL B-3692, NRRL B-2041, NRRL B-23447 and DSM 20016). These groups also exhibited different mannitol production rates and yields, being higher for the strains with faster glucose assimilation. Besides mannitol, all strains also produced lactic acid and acetic acid. The best performance was obtained for L. fructosum NRRL B-2041, with maximum volumetric productivity of 2.36 g/l h and the highest yield, stoichiometric conversion of fructose to mannitol.

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Section: Introductionmentioning

confidence: 99%

“…It can be produced by chemical, microbiological or enzymatic processes [1,2]. Industrial chemical production is based on hydrogenation of fructose/glucose mixtures at high temperature and pressure using Raneynickel catalyst.…”

Section: Introductionmentioning

confidence: 99%

Mannitol production by lactic acid bacteria grown in supplemented carob syrup

Carvalheiro

Moniz

Duarte

et al. 2010

J Ind Microbiol Biotechnol

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“…Due to its favorable properties, mannitol is extensively used in the pharmaceutical and food industries and is produced primarily by the catalytic reduction of fructose with hydrogen gas and nickel catalyst. Due to the low selectivity of the catalyst, the isomer sorbitol is a major by-product of the process and is produced in almost equal amounts (63). Mannitol can also be produced by microbial methods by using osmophilic yeasts and some bacteria (64,73,76).…”

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confidence: 99%

Purification and Characterization of a Novel Mannitol Dehydrogenase from a Newly Isolated Strain of Candida magnoliae

Lee¹,

Koo²,

Kim³

et al. 2003

Appl Environ Microbiol

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Mannitol biosynthesis in Candida magnoliae HH-01 (KCCM-10252), a yeast strain that is currently used for the industrial production of mannitol, is catalyzed by mannitol dehydrogenase (MDH) (EC 1.1.1.138). In this study, NAD(P)H-dependent MDH was purified to homogeneity from C. magnoliae HH-01 by ion-exchange chromatography, hydrophobic interaction chromatography, and affinity chromatography. The relative molecular masses of C. magnoliae MDH, as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and size-exclusion chromatography, were 35 and 142 kDa, respectively, indicating that the enzyme is a tetramer. This enzyme catalyzed both fructose reduction and mannitol oxidation. The pH and temperature optima for fructose reduction and mannitol oxidation were 7.5 and 37°C and 10.0 and 40°C, respectively. C. magnoliae MDH showed high substrate specificity and high catalytic efficiency (k cat ‫؍‬ 823 s ؊1 , K m ‫؍‬ 28.0 mM, and k cat /K m ‫؍‬ 29.4 mM ؊1 s ؊1 ) for fructose, which may explain the high mannitol production observed in this strain. Initial velocity and product inhibition studies suggest that the reaction proceeds via a sequential ordered Bi Bi mechanism, and C. magnoliae MDH is specific for transferring the 4-pro-S hydrogen of NADPH, which is typical of a short-chain dehydrogenase reductase (SDR). The internal amino acid sequences of C. magnoliae MDH showed a significant homology with SDRs from various sources, indicating that the C. magnoliae MDH is an NAD(P)H-dependent tetrameric SDR. Although MDHs have been purified and characterized from several other sources, C. magnoliae MDH is distinguished from other MDHs by its high substrate specificity and catalytic efficiency for fructose only, which makes C. magnoliae MDH the ideal choice for industrial applications, including enzymatic synthesis of mannitol and salt-tolerant plants.

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“…Due to its favourable properties such as sweet taste (relative sweetness to sucrose V50%), low caloric value (1.9 kcal g 31 ), tooth friendliness and insulin-independent metabolism by humans, mannitol has found extensive application in the pharmaceutical and food industry [3,4]. In the last years, the low yield of mannitol (30% mannitol and 70% sorbitol) by the chemical conversion of glucose/fructose mixture led to an intensive search for alternative biotechnological processes [5]. Fungi, yeasts and in particular heterofermentative lactic acid bacteria (LAB) are known as potent mannitol producers.…”

Section: Introductionmentioning

confidence: 99%

Purification and characterisation of mannitol dehydrogenase fromLactobacillus sanfranciscensis

Korakli

Vogel

2003

FEMS Microbiology Letters

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Mannitol dehydrogenase (MDH) was purified and characterised from Lactobacillus sanfranciscensis. Two peptide fragments of MDH were N-terminally sequenced for the first time in the genus Lactobacillus. The purified enzyme had an apparent molecular mass of 44 kDa and catalysed both the reduction of fructose to mannitol and the oxidation of mannitol to fructose. The K m value for the reduction reaction was 24 mM fructose and that for the oxidation 78 mM mannitol. The optimum temperature was 35 ‡C, the pH optima for the reduction or oxidation were 5.8 and 8, respectively.

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The Production of Mannitol by Fermentation

Cited by 55 publications

References 16 publications

Mannitol production by lactic acid bacteria grown in supplemented carob syrup

Mannitol production by lactic acid bacteria grown in supplemented carob syrup

Purification and Characterization of a Novel Mannitol Dehydrogenase from a Newly Isolated Strain of Candida magnoliae

Purification and characterisation of mannitol dehydrogenase fromLactobacillus sanfranciscensis

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